Time 55m Yield 7 servings. Number Of Ingredients 12 Steps:
Place the peppercorns, bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. , In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Add the cabbage, apples, salt, pepper and spice bag., Bring to a boil. Reduce heat; cover and simmer, for 30-35 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar. Discard spice bag. Serve with a slotted spoon.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Saute onions in butter. add cut up cabbage and vinegar. cover and simmer for about 20 to 25 minutes. add just enough sugar to make it sweet and sour tasting. add apples and reheat.
Time 3h25m Yield 4 Number Of Ingredients 10 Steps:
Brown 2 1/2 ounces bacon in a Dutch oven . Add 1/2 cup diced onion and sauté for 5 minutes. Add 4 cups shredded red cabbage and cook for 2 to 3 minutes. Pour in 1/2 cup red wine and 1/2 cup apple juice to deglaze, add the 1 tablespoon sugar or agave nectar or honey, 1 whole bay leaf, 4 whole cloves, ground black pepper to taste and 1 peeled, cored and quartered apple. Simmer on stove top for 2 to 3 hours, stirring occasionally. Keep the liquids one finger width (1/2 inch) deep, adding apple juice or water. Adjust seasonings. Serve hot.
Time 1h10m Yield 6 servings. Number Of Ingredients 9 Steps:
In a Dutch oven, heat bacon drippings over medium heat. Add cabbage and apples; cook and stir 2-3 minutes. Stir in water, sugar, salt, pepper and cloves., Bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.
Time 1h45m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
Cook the pork fat or bacon in a large skillet or dutch oven over low heat, stirring occasionally until it has rendered its fat, about 20 minutes for the pork fat or 10 minutes for the bacon. Add the onion, ginger, and cinnamon stick, increase the heat to medium, and cook, stirring occasionally for about 5 minutes, until the onion has softened. Add the cabbage, stirring and cooking over medium heat until some of the bits are slightly browned and caramelized, about 10 minutes (I do this in batches). Note: You can skip the browning step if you are in a hurry, but I find that it adds a particularly wonderful caramelized flavor to the finished dish. Now add the marjoram, garam masala, vinegar, and port or Madeira, and stir well. (Note: At this point add the optional bay leaf, whole clove, and chopped apple). Reduce heat to medium-low, cover, and simmer for 1 to 1 1/4 hours, stirring occasionally to make sure the cabbage is not sticking to the bottom of the pan. Remove the lid and cook, stirring frequently, for 15 minutes. Stir in the brown sugar (or maple syrup) and cook for 15 minutes longer, or until most of the liquid has cooked away. Remove the cinnamon stick and bay leaf before serving. NOTE: If you can’t find garam masala, use just a small dash each of ground black pepper, rock salt, cinnamon, & cardomom.
